A simple dish with three basic ingredients and béchamel sauce will turn out amazing.
Cooking time
General
1 hour 30 minutes
(your participation is required)
30 min.
Number of servings
4
Ingredients
Potato
450–500 g
White fish fillet
250 g
Vegetable oil
1–2 tbsp. spoons
Ground black pepper
taste
Butter
30 g + for lubrication
Wheat flour
30 g
Ground nutmeg
1 pinch
Can add
Seasoning for fish
taste
Preparation
-
1.
Boil the peeled potatoes in lightly salted water for 20–25 minutes.
-
2․
Drain the liquid and mash the potatoes with a masher to make a puree. Cool slightly and mix with one lightly beaten egg.
-
3․
Boil three hard-boiled eggs. Cool and chop not too coarsely.
How and how long to boil hard-boiled eggs
-
4.
Cut the fish into medium-sized pieces and lightly brown on all sides in a frying pan with vegetable oil. Season with salt, pepper and, if desired, add your favorite seasonings.
-
5.
Melt the butter in a frying pan over moderate heat. Add the sifted flour and fry for a minute and a half.
-
6․
While stirring constantly, pour in the milk in a thin stream. Add a little salt and a pinch of nutmeg. Leave the sauce on the heat for a few more minutes until it thickens slightly.
-
7․
Mix fish and eggs with sauce. Place in a greased pan. Spread mashed potatoes on top.
-
8.
Place in an oven preheated to 180°C for about half an hour.
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